Curry roasted butternut squash and apple dip is a delicious coming together of two seasonal fruits and vegetables. Perfect for fall entertaining and served at room temperature with baked pita chips, roasted veggies or crackers.
I couldn’t let apple season go by without using my favorite honeycrisp apples in another recipe. They are perfectly sweet to snack on and in dessert dishes, but have you tried roasting them? They get a lovely caramelization (that made it hard for me to not eat them all). I’ve used them in apple and blackberry crumble and homemade hot apple cider as well as apple ketchup that was used on and in pork, apple and sage meatloaf.
Butternut squash is also perfect roasted for the same caramelization and along with roasted onions, I sprinkled them with curry powder for an extra boost of flavor. Once all the vegetables are sweet and tender, they are blended with cannelini beans and coconut milk to make the dip creamy and silky.
This dip also happens to be gluten-free and vegan friendly. You can feel comfortable serving it to any of your friends and family, regardless of their dietary needs.
I just thought of two more serving suggestions for this dish. It would make a delicious side dish for holiday meals. Or, keep it in an airtight container in the fridge and it makes for a handy, quick snack. It’s portable too so take some to the office. Share it with your friends and maybe they will want the recipe.